Mushroom and Soft-Cooked Egg Salad with Hollandaise

We think this spin on classic hollandaise sauce—made with crème fraîche rather than cooked over a double boiler—is brilliant. When drizzled over the warm mushrooms, it melts just enough that you'll wonder if it's the real thing.

Ingredients

4 large eggs

3 tablespoons melted butter, divided

1 tablespoon extra-virgin olive oil

8 ounces cremini mushrooms, stems removed and quartered

4 ounces chanterelle mushrooms, cut into 1-in. pieces

4 ounces oyster mushrooms, cut into 1-in. pieces

1/2 teaspoon salt

1/2 cup crème fraîche

1 1/2 teaspoons Dijon mustard

1 teaspoon lemon juice

2 teaspoons lemon zest

About 6 cups watercress with tough stems removed

Pepper

Nutritional Information

Calories 326

Caloriesfromfat 77%

Protein 11g

Fat 28g

Satfat 15g

Carbohydrate 9.3g

Fiber 2.4g

Sodium 494mg

Cholesterol 263mg

Calories 326

Caloriesfromfat 77%

Protein 11g

Fat 28g

Satfat 15g

Carbohydrate 9.3g

Fiber 2.4g

Sodium 494mg

Cholesterol 263mg

How to Make It

Step 1

Bring a medium saucepan of water to a boil. Using a slotted spoon, gently submerge eggs into water. Simmer 5 minutes, then carefully immerse in cool water.

Step 2

Heat 1 tbsp. butter with the oil in a 12-in. frying pan over medium-high heat. Add mushrooms and sauté until browned, about 8 minutes, then season with salt.

Step 3

Whisk together crème fraîche, mustard, and lemon juice and zest in a small bowl. Gradually whisk in remaining 2 tbsp. butter to make hollandaise sauce.

Step 4

Divide watercress among plates. Top with warm mushrooms, then drizzle with hollandaise. Crack an end of each egg and peel a quarter of shell. Using a spoon, carefully loosen eggs from their shells and scoop onto salads. Add a few turns of pepper on top.

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Ratings & Reviews

detailaddict's Review

detailaddict

August 02, 2013

This looked promising but turned out just ok. The watercress didn't really contribute much as opposed to other greens, and the egg needed more than 5 minutes to cook the white. I cracked open an egg and found that it was still almost completely liquid, but by then it was too late to cook it further. I certainly wasn't going to waste a free-range egg so I ate quite possibly the rawest egg of my life. And 28g of fat? I fixed that by using plain yogurt instead of creme fraiche - which worked fine as no boiling was required. The highlight was the mushrooms, which made the dish worthwhile, but other recipes feature gourmet mushrooms just as well or better. I might make this again but with less "specialized" greens and a more-cooked egg.

portland's Review

portland

November 26, 2010

this salad was excellent. the soft cooked egg and warm mushrooms elevated the simple greens to an elegant level. the hollandaise is not a true hollandaise but it works. i will certainly be making this salad in the future.